Charred Cabbage with Coconut, Garlic, and Chili Crisp

• temps total: 45 minutes

Ingrédients

15 medium garlic cloves, peeled

1/2 cup canola oil

2 tablespoons finely grated palm sugar or granulated sugar

2 tablespoons Thai fish sauce (such as Megachef)

1/2 teaspoon black pepper

1 (2 1/4-pound) head green cabbage, trimmed of outer leaves and cut through core into 8 wedges

1/4 cup coconut milk or mayonnaise

3/4 teaspoon kosher salt

1/2 cup chile crisp (such as Fly By Jing)

Instructions

Cook garlic and oil in a small saucepan over low, swirling occasionally, until garlic is golden and semi-softened, about 12 minutes. Drain garlic-infused oil into a small bowl. Transfer garlic cloves to a second small bowl. Mash cloves using a fork or spoon; stir in palm sugar, fish sauce, and black pepper. Set aside garlic chutney and reserved oil.

While garlic cooks, set a steamer rack inside a large pot filled with 1 inch of water; bring to a boil over high. Place cabbage on steamer rack; cover with lid, and cook until bright green and tender, about 5 minutes. Remove cabbage; pat dry.

Preheat a large cast-iron skillet over high for 5 minutes. Whisk together coconut milk and 1/4 cup reserved garlic oil in a small bowl. Brush cut sides of each cabbage wedge with 1 tablespoon coconut milk mixture; sprinkle wedges evenly with salt. Working in 2 batches, cook cabbage wedges in skillet until charred, 2 minutes per side.

To serve, spread 1 1/2 teaspoons reserved garlic chutney over charred sides of each cabbage wedge; drizzle each wedge with 2 tablespoons chili crisp.

Nutrition

• Calories: 330 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 950 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 9 g
• Protéines: 2 g